Mexican Cornbread Casserole is everything you love about tacos nestled alongside beautiful soft, sweet, cornbread. This recipe took a few a different steps, and I felt like I was making a huge mess in the kitchen, but it was worth it. So worth it.
For starters, I only made a half recipe. We're a small family that like leftovers, but not that much. I used a package of Famous Dave's cornbread because I love it's sweet, almost cake-like texture. I cut all the other ingredients down by half, and even though that meant a little creamed corn, corn, and chilis, left in the can, it was the right call. I used a mixture of sharp cheddar and Monterey Jack cheese since those were already open. One caution - mine was not done at 40 minutes, so you might want to allow an extra 5-10 minutes of baking time.
This recipe was widely acclaimed at my table. Good vibes all around. So, even though I didn't love taking multiple steps, and washing a lot of dishes, I'll bet I end up making this one again. Also, if you don't like ground beef or want to give some other taco mixture a try, I bet it would work.
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